Creamy Potato and Broccoli Soup

I might have told you this before but I could eat soup everyday and be a happy girl.  The only other person I know of who liked soup as much as I was my father.  He could eat soup everyday as well.

Soup is great because it can have a lot or a few ingredients.  It can be hardy, creamy, or brothy.  It can be hot or cold.  It can be whatever you want it to be and it doesn’t take ages to make.  I think sometimes people have the misconception that soup takes all day long to create.  It doesn’t, I promise.

Lori recently posted her recipe for Potato and Broccoli soup for 2 and I sort of stuck that idea on the backburner so that I could make it soon.  With the recent snow storm that we just got hammered with (12+ inches of snow), soup seemed like a really great idea.

Yesterday while Scott and I were out shoveling the driveway and sidewalks, I asked him what he preferred for dinner.

Me: Hey! What would you like for dinner? Lentil tacos or potato broccoli soup?

Scott: Potato and broccoli soup sounds good.

Me: Okay.

Me: I can also make cabbage veggie soup.

Scott: Broccoli and cheddar sounds better.

Me: I didn’t say broccoli and cheddar. I said potato and broccoli.  I guess you’d like some cheddar with it then?

Scott: Oh. Um, yeah that sounds good.

Me: On it.

After shoveling for 1.5 hours, I got busy making some soup.

Andrea’s Creamy Potato and Broccoli Soup

Inspired by Lori’s Potato and Broccoli Soup

  • 2 large Idaho baking potatoes, peeled and chunked
  • 1 head of broccoli, chunked
  • 4 carrots, peeled and chunked
  • 3/4 Medium Onion, chunked
  • 1 clove of garlic
  • 2 QT of Chicken Stock (or two boxes of stock)
  • 3/4C Soymilk
  • 2.5 tsp of Garlic Powder
  • 1/2 tsp of Smoked Paprika
  • Pinch red pepper flakes
  • Pinch Cayenne pepper
  • Salt and Pepper to taste
  • Olive oil for sauteeing (about 1TBSP)
  • Shredded cheddar for garnish

In a large soup pot, add some olive oil for sauteeing onion, carrot, and garlic clove over medium heat.  Remember these are not chopped fine but big chunks.  Probably around a inch pieces.  Stir and then season with the listed seasonings.  Sautee until the onion just starts to get soft then add in the chunked potato slices. Stir and sautee for about another 2 minutes.  Add in the chicken stock and bring to a simmer.  Simmer until the potatoes just start to get soft.  Add in the stalks of the chunked broccoli because the stalks take just a bit longer to cook than the florets.  After about 4 minutes, add in the broccoli florets.  Continue to simmer until the potatoes are fork tender and the broccoli florets are cooked.

Once everything is soft, turn down the heat and hit the soup with an immersion blender.  Blend until everything is smooth and creamy.  Once everything is smooth, add in the soymilk and continue to simmer for about another 5 minutes.

Ladle into bowls and top with shredded cheddar.  Serve and enjoy!

This soup turned out amazing!  Because I blended everything I was able to utilize the entire head of broccoli.  Most times I don’t eat the stalks of broccoli, the texture is just a bit too hard for me.  Since everything is blended then the stalks are broken down and instead of being wasteful they are being used!

I like a lot of black pepper with potatoes.  I think the combo goes well together and so I used a lot of ground black pepper in this soup but feel free to use what you like.  I think some hot sauce added in would bring some nice heat to this soup.

I loved the green color with flecks of orange from the carrots.  The cheddar added in some more creaminess and a little depth to the taste.

If you don’t have an immersion blender, a regular blender or food processor would work.  Just be sure the lids are secure and be safe since the soup will be very hot.

To make it veggie, naturally you’re going to have to change the liquid and omit the cheese.  I think there is a company that makes no chicken chicken stock.  That might work here.  I’ve never used it so I can’t say for sure, I’m just guessing on that part.

The soup was perfect for yesterday’s dinner, providing a nice warm and comforting meal.  Scott was out shoveling even longer than I was yesterday because he had to dig some paths in the backyard for Rocky to be able to walk around.  This helped warm him right back up.

This makes a ton of soup too so you will have plenty of leftovers!

Enjoy guys! And remember, always play with your food!

6 thoughts on “Creamy Potato and Broccoli Soup

  1. I love soup too, though I probably would have left some broccoli whole because I love broccoli chunks.

    We had a big dog who had to have a path dug for her, in order for her to go outside. We have a different dog now, much much smaller, and she just runs and leaps through the snow. She’s not always thrilled with her but in the snow, but she’s dealing with it.

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